1 1/2-2 tb milk Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Combine flour, baking powder, soda, salt, and nutmeg; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until blended after each adddition Stir in vanilla. Fold in cranberries, chopped pecans, raisins, and apricots.. Pour batter into 2 greased and floured 8-1/2 x 4- 1/2 x 3-inch loafpans; arrange pecan halves on top . Bake at 35 degrees F. for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. arrange whole cranberries on loaf. Combine powdered sugar and milk, mixing well; drizzle over loaves. Yield: 2 loaves. Recipe from: Creative Ideas For Living magazine, December 1984
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|Serving Size: 1 Serving (455g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 455 (33%)|
|Amt Per Serving||% DV|
|Total Fat 50.5g||67 %|
|Saturated Fat 24g||120 %|
|Monounsaturated Fat 16.8g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 609.4mg||188 %|
|Sodium 1447mg||50 %|
|Potassium 517mg||14 %|
|Total Carbohydrate 207.7g||61 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 203.8g|
|Protein 26.5g||38 %|
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Calories per serving: 1362
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